CN1884467A

CN1884467A - Black raspberry juice wine and process for preparation

Info

Publication number: CN1884467A
Application number: CN 200610051622
Authority: CN
Inventors: 任伟庆
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-05-25
Filing date: 2006-05-25
Publication date: 2006-12-27

Abstract

The invention relates the method for producing fruit wine, especially the blackberry fruit wine. In the wine there is fruit and spirit. The method comprises the following steps: adopting fruit, choosing material; cleaning, rouging, putting the fruit into 42Deg-48Deg spirit, draining; putting the fruit into container, adding 48Deg into spirit, 45-55 parts fruit, 45-55 parts spirit; checking, sealing; putting them into storage premises at low temperature, keeping the temperature at 5-25Deg.C. The product has good color and luster. The wine has the taste of fruit and spirit. The method has the advantages of simple technology and good effect. The wine has abundant nutriments.

Description

A kind of black raspberry juice wine and preparation technology thereof

Technical field

The present invention relates to a kind of fruit wine and preparation technology thereof, especially a kind of black raspberry juice wine and black raspberry fruit prepare the method for processing fruit wine.

Background technology

The black raspberry tree is perennial machaka, and fruit is beautiful attractive in appearance, and the fruity sour and sweet palatability is with rich flavor.The black raspberry fruit also can be processed into various food except that for eating raw, as fruit juice, jelly, refreshment drink, sugaring fruit, jam, and fruit syrup etc.The black raspberry fruit is rich in a large amount of VITAMIN and trace element, contains 18 seed amino acids such as selenium flavonoid and SOD, is the third generation fruit after Kiwifruit, strawberry, hawthorn, is described as " natural green food " and " heath food ", rises at home silently.In addition, the red fruit juice of black raspberry also has the special purpose that natural pigment freshens toner, and composition is still made the raw material of high-quality makeup, medicine in its fruit.

Because the black raspberry fruit has abundant nutrition and in fields such as medicine, makeup very high utility value arranged, the deep processing research and development of cultivation, research and the black raspberry fruit of black raspberry tree more and more are subject to people's attention and pay close attention to.The time that the black raspberry fruit can be plucked is long, but the fresh fruit listing still has certain seasonality.When properly settling the fresh-keeping problem of black raspberry fresh fruit, how to fresh fruit carry out reasonably, scientifically processing treatment, utilize and become problem anxious to be solved.At present, black raspberry fruit juice inebriant all is to squeeze the juice after fresh fruit is cleaned, under 25 ℃-35 ℃, carry out mesophilic digestion and brewage, thereafter, check, filtration, can and obtain the finished product bottled wine.Do not contain any original state fresh fruit in the bottle, contained health care composition is not from the black raspberry fruit.The fruit wine that adopts this production method to brewage has been lost a large amount of pomace, pericarp and the fruit seeds of cortex, has lost a large amount of pectin, trace element and VITAMIN.And some useful composition is destroyed.In addition, alcoholic strength is difficult to control adjustment.Commercial effect is poor.The black raspberry juice wine that how to make black raspberry juice wine, how to produce features good taste, nutritive ingredient is not lost has again become that the researchist makes great efforts to solve and the problem of people's expectation.

Summary of the invention

The present invention's purpose is to remedy above-mentioned deficiency, provide the black raspberry juice wine that a kind of color and luster is dark red, keep the original abundant nutrition of fruit to society, disclose simultaneously to society a kind ofly do not squeeze the juice, nonfermented, contain original state black raspberry fresh fruit in the wine liquid, can not lose and damage the method for the making black raspberry juice wine of fruits nutrition composition.

Technical scheme of the present invention is achieved in that

A kind of black raspberry juice wine is characterized in that, contains black raspberry fruit and liquor in the wine.The black raspberry fruit belongs to the kind of siberian Ta Sizhou kind tree.Liquor is the liquor that the buckwheat after soaking through the black raspberry fruit is brewageed.The weight ratio of black raspberry fruit and wine liquid is: black raspberry fruit 45-55 part, wine 45-55 part.

Preparation technology's branch following steps of black raspberry juice wine: 1) fruit picking, select materials; 2) liquor cleaning, impurity elimination; 3) can, soaking in Chinese liquor; 4) sealing, check; 5) low-temperature storage.Fruit picking, the black raspberry picking fruit of selecting materials and to select 90% ripening degree.Clean, impurity elimination be pour fresh fruit into 42 ° of-48 ° of liquor or the edible ethanol of the identical number of degrees converted in clean, pull out and drain standbyly, pour the next batch fruit into, mix liquor to keep the identical number of degrees.Then, be filled in the container pulling the black raspberry fruit that drains out, the 48 ° of liquor that reinject, the two weight ratio is black raspberry fruit 45-55 part, wine 45-55 part.By check, sealed container port.Put into storehouse, lucifuge, low-temperature storage, keep 5 ℃-25 ℃ of room temperatures, enjoy after three months.

Cleaning, impurity elimination time spent are 15-30 minute.The liquor that the black raspberry fruit that drains is brewageed with 48 ° of buckwheats is good.Low-temperature storage is better in the cellar, and the storage time was advisable with 6-12 month.Container filling is through 100 ℃ of-120 ℃ of high-temperature steam sterilizations 15 minutes, operator and both hands thereof edible ethanol cleaning and sterilizing.

Advantage of the present invention is:

1) product color is good, the energy prolonged preservation;

2) finished wine features good taste has the genuineness of fruit and wine;

3) making is simple and convenient, does not need very large equipment input, and its effect is very good.

4) in the preparation process fruit is not squeezed the juice, fermented, the nutrition in the fruit is not run, is not lost, and chemical reaction does not take place, and can not destroy original abundant nutrition.

Embodiment

The embodiment of the invention 1: the siberian Ta Sizhou kind of gathering 90% ripening degree is set the black raspberry fruit 160KG of kind, the black raspberry fresh fruit is poured in 45 ° of liquor cleaned 20 minutes, pulls out to drain.Operator and both hands thereof with the edible ethanol cleaning and sterilizing after, with pull out the black raspberry fruit that drains by every bottle of 160G be filled to the 300G dress, through in the container of 100 ℃ of-120 ℃ of high-temperature steam sterilizations after 15 minutes, 48 ° of buckwheat liquor 140G reinject.Then, quality inspection is tested by counting, the sealed container port packing.Put into storehouse at last, avoid sunlight direct projection, low-temperature storage, keep 5 ℃-25 ℃ of room temperatures, can begin after at least three months to enjoy.

Embodiment 2: the siberian Ta Sizhou kind of gathering 90% ripening degree is set the black raspberry fruit 250KG of kind, the black raspberry fresh fruit is poured in the edible ethanol of converting into 46 ° cleaned 25 minutes, pulls out to drain.Operator and both hands thereof with the edible ethanol cleaning and sterilizing after, with pull out the black raspberry fruit that drains by every bottle of 250G be filled to the 500G dress, through in the container of 120 ℃ of high-temperature steam sterilizations after 15 minutes, 48 ° of buckwheat liquor 250G reinject.Then, quality inspection is tested by counting, the sealed container port packing.Put into the cellar at last, low-temperature storage keeps 5 ℃-25 ℃ of room temperatures, enjoys after six months.It is better to be stored in cellar, bombproof, tunnel, store 6-12 month more suitable.

Tass state black raspberry kind tree is for siberian Ta Sizhou, and is cold-resistant, drought-enduring.The Tass state black raspberry fruit wine of making of the inventive method is deposited more than 2 years and is never degenerated, even the longer the better to deposit the time limit.

Finished product of the present invention keeps the black raspberry fruit of whole original state, the immersion of 48 ° of buckwheat liquor process black raspberry fruits, and soak solution has been 18 °, soak solution is fascinating, sour and sweet palatability.Because the manufacture craft of this wine is not implemented to squeeze the juice, ferment to fruit, black raspberry fruit and ethanol dissolve mutually, associate, and the black raspberry fruit is kept at without putrefaction in the container over a long time, keeps the nutrition of black raspberry fruit fully.Again because, contain extremely abundant VITAMIN and trace element in the black raspberry fruit, therefore, the present invention had both solved the black raspberry fresh fruit problem that antistaling fresh is guaranteed the quality in season of going on the market in a large number, and provided a kind of " natural green food " and the high healthcare products of nutritive value to society.

Preliminary experiment shows that black raspberry juice wine has better curative effect to gout, asthma, constipation, hemorrhoid, insomnia.To improving body immunity, hypoxia tolerance, antifatigue, hypotensive, blood fat, antithrombotic, prevention cardiovascular and cerebrovascular diseases and anticancerly also demonstrated good effect.

Claims

1, a kind of black raspberry juice wine is characterized in that, contains black raspberry fruit and liquor in the wine.

2, black raspberry juice wine as claimed in claim 1 is characterized in that, the black raspberry fruit belongs to the kind of siberian Ta Sizhou kind tree.

3, black raspberry juice wine as claimed in claim 1 is characterized in that, liquor is the liquor that the buckwheat after soaking through the black raspberry fruit is brewageed.

4, black raspberry juice wine as claimed in claim 1 is characterized in that, the weight ratio of black raspberry fruit and wine liquid is: black raspberry fruit 45-55 part, wine 45-55 part.

5, the preparation technology of black raspberry juice wine as claimed in claim 1 is characterized in that, preparation branch following steps: (1) fruit picking, select materials; (2) liquor cleaning, impurity elimination; (3) can, soaking in Chinese liquor; (4) sealing, check; (5) low-temperature storage.

6, the preparation technology of black raspberry juice wine as claimed in claim 5 is characterized in that, fruit picking, the black raspberry picking fruit of selecting materials and will select 90% ripening degree; Clean, impurity elimination be pour fresh fruit into 42 ° of-48 ° of liquor or the edible ethanol of the identical number of degrees converted in clean, pull out and drain standbyly, pour the next batch fruit into, mix liquor to keep the identical number of degrees; Then, be filled in the container pulling the black raspberry fruit that drains out, the 48 ° of liquor that reinject, the two weight ratio is: black raspberry fruit 45-55 part: wine 45-55 part.By check, sealed container port; Put into storehouse, lucifuge, low-temperature storage, keep 5 ℃-25 ℃ of room temperatures, enjoy after three months.

7, the preparation technology of black raspberry juice wine as claimed in claim 5 is characterized in that, cleaning, impurity elimination time spent are 15-30 minute.

8, the preparation technology of black raspberry juice wine as claimed in claim 5 is characterized in that, the liquor that the black raspberry fruit that drains is brewageed with 48 ° of buckwheats is good.

9, the preparation technology of black raspberry juice wine as claimed in claim 5 is characterized in that, low-temperature storage is better in the cellar, and the storage time was good with 6-12 month.

10, the preparation technology of black raspberry juice wine as claimed in claim 5 is characterized in that, container filling is through 100 ℃ of-120 ℃ of high-temperature steam sterilizations 15 minutes, operator and both hands thereof edible ethanol cleaning and sterilizing.